Rosemary Dijon Pork Tenderloin Roast
You want something that’s 1) super easy, 2) scrumpdel-i-icious, and 3) versatile? You’ve come to the right place! This marinated pork tenderloin can be prepped in 5 minutes flat, then baked in the oven or slapped on the grill, and either served immediately or saved and later featured in a picnic lunch. This recipe assumes you’re using a pork tenderloin of about 2 pounds.
OK, start the clock…
In a glass measuring cup or bowl, mix together (I like using a tiny wire whisk for this):
- 1/2 cup of olive oil
- 1/4 cup of dijon mustard
- 1/4 cup white wine
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 3 cloves crushed garlic
- chopped fresh rosemary – use a ton, you can’t overseason with it in this case (I’m lucky in that there are bushes of it growing everywhere around me, I snip several sprigs and put them in my pocket each time I walk the dog)
The consistency should be like that of a thick paint – if it’s too runny, add more mustard, as you want it to stick to the meat. Coat the pork tenderloin all over and rub the marinade into the meat as much as you can using your spoon or spatula, so as to release the oils from the rosemary leaves and to get some of the garlic into the tiny nooks and crannies. Cover the pork and refrigerate it until it’s ready to be cooked.
…and, TIME! 5 minutes, see?!
Cook in the oven at 350°, or on the grill over medium heat, and use a meat thermometer to check the internal temperature – I use one of those fancy battery-operated ones with the long wire cable, and the metal wand that sticks into the meat, so I can keep the oven door closed or the lid of the grill down while still monitoring the temperature of the meat. I usually cook it till it reaches about 150-160 degrees internally, then I remove it, set it on the counter, and tent it with aluminum foil to finish the cooking and seal in the juices – a necessity for a meat like pork that has a tendency to dry out.